Belgian Endive Gratin

This dish is served in restaurants all over Belgium. Why so popular? Endive is the national vegetable. In addition, cooked endives taste remarkably like artichokes.

Instructions

Trim endives and in a large saucepan cover with water. Add lemon juice and salt to taste and simmer, covered, until endives are tender, 20 to 25 minutes. Transfer endives with tongs to a colander and drain, bottom ends up. When endives are cool enough to handle, squeeze out excess water and halve lengthwise. Drain endives, cut sides down, on paper towels 5 minutes.

Preheat oven to 450° F. and butter a 2-quart flameproof shallow baking dish.

Halve ham slices and wrap each endive half in a piece of ham. Arrange endives as wrapped, cut sides down, in layers in baking dish.

In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking constantly. Simmer sauce, whisking occasionally, 3 minutes and season with salt and pepper. Remove pan from heat and add 1 cup Gruyère, whisking until cheese is melted and sauce is smooth.

Pour sauce evenly over endives and sprinkle evenly with bread crumbs and remaining ½ cup Gruyère. Bake gratin in upper third of oven until edges are bubbling, 5 to 10 minutes.

Change oven setting to broil and broil gratin about 2 inches from heat until top is golden, about 2 minutes. Serves 4 as a main course.